Cabbage Wraps with Sweet and Spicy Sauce – Delishar

I love how this dish used NO oil at all! It’s really quite simple to make this dish, although most people are put off with the wrapping part, thinking it’s difficult. Surprisingly, the wrapping only took me not more than 10 mins! I steamed my cabbage wraps 2 ways. One using the rice cooker, steam it at the same time when my rice is cooking, and the other way was using my HCP and steamed in chicken stock, which is totally optional.

Ingredients (Makes about 10-12 wraps)

  • 250g minced pork
  • 200g prawns, minced
  • 2 tbsp spring onions, chopped 
  • 1 tbsp ginger, grated
  • 1 tbsp light soy sauce
  • 1 small egg, beaten
  • 2 tsp corn flour
  • 1 tbsp shao xing wine
  • 1/2 tsp sugar
  • 12 chinese napa / wong bok cabbage leaves
  • 2 cups chicken stock or water
  • Parsley for garnishing


  • 2 tbsp sweet chilli sauce
  • 2 tbsp kicap manis
  • 1 tbsp chicken stock or water

In a large pan, bring salted water to boil and blanch napa cabbage until soft (about a min)

Set aside to cool.

Prepare filling mixture.
Mix prawns, pork, ginger, spring onions, sugar, soy sauce, shao xing wine, egg, and corn flour.
Mix until well combined.
Leave to marinade for 30 mins.

Set up wrapping station.

Place meat mixture about 1/4 lengthwise from the tip of the leaf.

Wrap meat mixture with the top part of the cabbage.

Making sure you tuck it under the meat mixture.

Bring the sides in.

Roll it along the ‘stem’, tucking the sides in as u go along.

The cabbage roll should sit on it’s seam.

Another view.

Transfer to steaming plate. Making sure the roll is still seating on it’s seam.

Steam with chicken stock or boiling water for 10-15 mins or until juices runs clear.

Garnish with parsley and serve with white rice or Aromatic Spiced Rice.

Bon appetit!!

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Caramel Chicken Wraps with Asian Slaw – Delishar

Mission Foods wraps has been a staple in our family. I’ve used it to wrap taco beef, layer tex-mex casseroles, quesadilla, and our favourite Cheesy Enchiladas with Mole Sauce. The kids love to use it to wrap up cucumber sticks, lettuces, and shredded carrot. I’ve tried other brands of wraps but nothing came close to what Mission wraps had to offer. In the end, it was always Mission Foods wraps that won my heart and taste-buds over and again.

I started enjoying Mission’s product when I was dating my husband. He was the one who introduced it to me, when he made me guacamole from scratch (for the first and last time) and served it with tortilla chips. I was blown away by how tasty this healthier corn chips were. And when I was pregnant, I pretty much lived on their wraps. I’ll wrap myself a shredded chicken wrap with loads of mixed salad, then dress with balsamic vinaigrette, and pack that for lunch. Since then, I’ve tried almost all their products, from wraps, to chip, to naan, and none of them disappoint. 

Caramel Chicken Wrap 6

Usually, we will associate wraps with Mexican food, but there’s no limits to what you can do with the wraps! So it got me really excited, when I was approached to created an Asian inspired wrap using their new healthy Mission 6 Grain Wraps. Mission 6-Grain wrap contains a combination of six different grains which gives the wrap an all-rounded profile with a slight nutty taste that is not overpowering. The wrap features superfood combination of sunflower seeds, pumpkin seeds, oats, rye, linseeds and wholemeal brans. The Mission 6-Grain wrap is the wrap of choice for those seeking healthier alternatives to regular white bread or rice.

My first instinct was Thai, of course. Like a shrimp mango wrap, or Thai beef salad wrap. But on my list to try for the longest time was the Vietnamese Caramel Chicken. Didn’t take me long to convince myself to make this actual dish instead. Made some Vietnamese inspired slaw with refreshing mint to accompany. Because we always needed a bed of crunchy vegetable to lay the protein on. 🙂 

The girls took to the wraps instantly, and has been asking for it everyday now. They love picking on the seeds embedded on the wrap itself. I’ve been given them the wraps cut up into little pieces, instead of crackers. I can see why they like it. It’s tasty, the wraps are not dry, has a slightly chewy bread like texture, and I love that the seeds gives it a little more bite. I think this is going to be the family’s new favourite wrap.  

Caramel Chicken Wrap 1

Caramel Chicken Wraps with Asian Slaw


Caramel Chicken

  • 350 g – 400g chicken fillet
  • 1 shallot diced
  • 2 garlic minced
  • 1 tbsp dark soy sauce
  • 1/4 cup sugar
  • 2 tbsp fish sauce
  • 2 tbsp of water
  • 1 tbsp lime juice
  • 2 tbsp oil divided

Asian Slaw

  • 1 tsp sriracha sauce or to taste
  • 2 cloves garlic minced
  • 1 tsp grated ginger
  • 4 tsp white sugar
  • 2 tsp rice vinegar
  • 1 1/2 tbsp lime juice
  • 1 1/2 tbsp fish sauce
  • 1 small carrot shredded
  • 3-4 cups napa cabbage thinly sliced
  • 3 tbsp fresh mint chopped
  • 1/4 red onion thinly sliced
  • black pepper to taste

To assemble

  • 2 to 4 Mission 6 Grain Wraps
  • Asian Slaw
  • Romaine lettuce
  • Cilantro
  • Lime wedge
  • Sriracha Sauce optional

Caramel Chicken

  • Heat pan, and add 1 tbsp oil.

  • Brown/sear chicken on both sides, then remove from pan.

  • Don’t worry that the chicken is not fully cooked, we will return to pan again.

  • Add the other 1 tbsp oil, and saute onion & garlic until fragrant.

  • Then add chicken back in the pan.

  • Add dark soy, sugar, water, and fish sauce.

  • Cook until sugar is melted, chicken cooked, and sauce reduced.

  • Remove from heat and stir in lime juice.

Asian Slaw

  • Mix sriracha, garlic, ginger, vinegar, fish sauce, lime juice, and sugar together.

  • Stir until sugar is dissolved.

  • In a bowl, add cabbage, carrot, onion, and mint.

  • Pour prepared dressing over, then toss to coat.

  • You can make this a day before and leave it to marinate in the chiller.

To assemble

  • Set wraps on a microwave safe plate, cover with kitchen towel and sprinkle some water on top.

  • This will keep it from drying out, and heating it makes it more pliable.

  • Heat on high on 10 seconds blast until warm, and soft.

  • Place lettuce on top, then Asian slaw, and top with caramel chicken.

  • Finish with caramel sauce or sriracha if desired.

  • Garnish with fresh cilantro, and serve with a wedge of lime.

Disclaimer: While this post was made possible by Mission Foods, all opinions are purely of my own.

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Thai Beef Salad Wraps – Delishar

This is inspired by the traditional Thai beef salad, but made slightly easier as I omitted the roasted rice powder. But what lacks in the crunch from the roasted rice, was substituted by the crunch from the cucumber ribbons. The only reason I omitted the roasted rice was because I do not have a mortar and pestle, and using my food processor to process that little bit of roasted rice is not going to be efficient/effective. 

I do like the extra freshness this version of Thai beef salad gives though. Crisp romaine lettuce, juicy tomatoes, freshness of the mint leaves, plus a bit of bite from the red onions goes so well together. Wrapping everything up makes it easier to eat as well. The dressing has a good balance of sweet, sour, savoury, and spiciness. I used flank steak because I prefer leaner cut of meat. But feel free to substitute to a cut of your preference. 

Thai Beef Salad Wraps


Serves 4 as a starter

Seared beef

  • 1/4 cup pineapple juice
  • salt and pepper to taste
  • 1 tbsp oil


  • 1/2 tsp red pepper flakes
  • 1 clove garlic pressed
  • 1 tbsp chopped coriander leaves cilantro
  • 1 tbsp sugar
  • 2 tbsp fish sauce
  • juice of 1 lime


  • 8 pieces romaine lettuces
  • 1/2 to mato thinly sliced
  • 1/2 cucumber ribboned using a vegetable peeler
  • Handful of mint leaves
  • 1/4 red onion thinly sliced
  • Marinate flank steak in pineapple juice for at least 30 minutes.

  • Pat dry beef, then season with salt and pepper.

  • Heat pan on medium high heat, then add oil.

  • Sear flank steak 3-5 minutes on both sides depending on your preferred done-ness.

  • Allow to rest for 5-10 minutes before slicing beef into thin strips.

  • Assemble wraps with romaine lettuces, cucumber, tomato, beef, onions, and mint leaves.

  • Then spoon some of the dressing over beef.

Thai beef salad wrap insta 1

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